Once Upon a Chef · by Jennifer Segal★ 4.8 (1209)
Potato Leek Soup
NUTRITION · PER SERVING65M COOK
CAL 18%·PRO 14%
CARBS 38G43% OF CAL
3G FIBER6G SUGAR29G OTHER
FAT 21G53% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy French potato-leek soup with bay leaf and thyme, finished with heavy cream. Cozy and classic, it's endlessly customizable and naturally vegetarian.
mainfrenchsoup🌀 blender🍲 stockpotgluten free
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Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons unsalted butter
- 4 large leeks, (white and light green parts only, roughly chopped (about 5 cups))
- 3 cloves garlic, (peeled and smashed)
- 2 lb Yukon Gold potatoes, (peeled and roughly chopped into ½-in (13-cm) pieces)
- 7 cups chicken or vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup heavy cream
- Chives (finely chopped, for serving)
At a glance
PER SERVING · TIME 65M
CAL 18%·PRO 14%
CARBS 38G43% OF CAL
3G FIBER6G SUGAR29G OTHER
FAT 21G53% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 1487mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 842mg
- Calcium
- 98mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1487MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.